n., /soop-iz-uhm/ : an obsessive philosophy that true enlightenment can be found through soup

Caldo Tlalpeño

The addition of chipotle in adobo elevates this Mexican chicken soup to a regional favorite known as Caldo Tlalpeño.

More than just a variation of caldo de pollo, this recipe originates in the borough of Tlalpan in the southern part of Mexico City. As with many soups, it began as street food with a vendor adding chipotle chiles to the broth to distinguish their wares. Authentic recipes consist of just a spicy tomato broth flavored with the chile and a handful of shredded chicken and avocado.

Of course, over time that simple original recipe saw the addition of a variety of garden vegetables such as potatoes, carrots, green beans, zucchini and even other chiles like poblano. One of the defining ingredients became chickpeas (also known as garbanzo beans), most likely from a Mediterranean cultural influence.

Apart from their dried form, chipotle chiles are often found commercially packed in small cans as chipotles en adobo. Adobo in this sense is a spicy marinade made from tomatoes, onions, garlic, vinegar and spices, all of which are enhanced by the rehydrated whole chiles. Just on its own, this sauce has many different culinary applications, used here to impart flavor and color to the broth.

Starches like quinoa or rice were also added later, especially when proteins like chicken, pork or even rabbit were not abundant. Like many basic soups, the version shown here handles most additions and further customizations easily and seamlessly. However, the original recipe did not contain any grains.

Finish the soup with avocado slices, cheese and a squeeze of lime. Fried tortilla strips for texture would also not be unwelcome.